By Kevin Williams
One of my favorite Plain-owned business is a little gem outside of Cincinnati called The Home Place (no, I’m not being paid to promote…SIGH, but that is the whole problem with this site’s inability to generate revenue is my ad program is a mess, I need to have a completely different ad program, but that is a rant for another time). The Home Place is run by the Schlabach family and you won’t find a nicer group of people. And by the way, they are Beachy Amish Mennonites, not Old Order Amish. The distinction is lost on many, but I thought I’d point it out. Their food traditions and work ethic are steeped in their Anabaptist faith.
I am signed up for their daily e-newsletter, which I always enjoy getting. You can visit their site and do the same here.
I have visited The Home Place a couple of times in the past, you can see a previous article here.
I know we have a lot of readers in the Greater Cincinnati area and because of its quality and proximity, it’s absolutely worth visiting. Their newsletter was promoting the addition of fresh lettuce salads to their deli. You can go there to buy Amish-made furniture, pies, breads, rolls, cakes, deli goodies and about anything else you can think of.
While we are on the topic of lettuce salads, here is a delicious recipe for a layered lettuce salad from the original Amish Cook.
Serves: serves 6
- 1 head lettuce
- 1 cup celery (diced)
- 4 eggs (hard-boiled and sliced)
- 1 10 ounce package uncooked frozen peas or the equivalent fresh, home-canned
- 1 sweet onion
- 8 slices fried bacon (diced)
- 2 cups mayonnaise
- 2 tablespoons sugar
- 4 ounces grated Cheddar cheese
- Tear clean, crisp lettuce into small bite- sized pieces and place into a 9 X 12" glass dish.
- Layer the rest of the ingredients in order given.
- Add sugar to mayonnaise and spread over top like frosting.
- Top with grated cheese and bacon diced or bacon bits.